Easy Overnight Cinnamon Rolls

The night before serving (and at least a couple hours before bed), set the cream cheese and butter for the frosting out on the counter to warm to room temperature. Begin the dough by adding warmed water (110-120 degrees) to a stand mixer bowl. Add yeast and allow it to soften and bloom for approximately 5-10 minutes.

Add sugar, buttermilk, eggs, melted butter, and salt, and begin mixing on medium-low power. Add 1 cup of flour at a time to the mixer, allowing each cup to be well mixed in before adding more. After adding five cups of flour, pay close attention to the texture of your dough—tough dough makes tough rolls. 5 1/2 cups of Unbleached Bread Flour is almost always sufficient in my kitchen to make a tender but not too sticky a dough.

Use the additional 2 Tbl. Butter to coat your proofing bowl. Prepare dough for proofing by tightly folding it into itself several times. Set the smooth round lump of dough upside down in the bowl to coat with butter, then turn it right side up to rest. Cover loosely with plastic wrap, so your dough doesn't dry out. Then cover the bowl with a folded kitchen towel. Set in a warm, draft-free spot to rise for 1-1 1/2 hour(s), or until approximately doubled.

While the dough is rising, prepare the filling and frosting. Add the dry filling ingredients together in a small bowl and mix well. Add the combined dry ingredients to the melted butter and stir together, forming a sweet, buttery cinnamon paste. Set aside.

Add room temperature cream cheese to the cleaned and dried stand mixer to make the frosting. Using the whisk attachment, begin mixing the cream cheese to soften further. Add the room temperature butter and whisk together till smooth. Now add powdered sugar, a 1/2 cup at a time, until well mixed. Add lemon juice, vanilla, and salt individually, mixing well between each addition. Add frosting to a small mixing bowl. Cover and seal well with plastic wrap. Refrigerate the frosting overnight.

After the dough rises, remove the cover and punch the dough down. Fold the dough tightly into itself several times, and then let it rest a few moments while preparing your rolling area.

Lightly dust your rolling space with flour. Roll your dough out to an approximate 18"tall by 24" wide slab with a rolling pin.

Evenly spread the cinnamon paste edge to edge, leaving only 1 inch bare across the long top border. This method will take a bit of patience but is well worth the effort. The filling turns out melted and gooey this way rather than grainy.

Starting with the long edge nearest to you, begin rolling as tight and evenly as possible. Divide and slice your dough into 12-13 pieces (12 slices will make impressively large rolls, 13 seems to be a little less overwhelming for my Inn guests who are also served a full breakfast).

Line two 9x13 baking pans with parchment paper, and evenly place rolls cut side down in the pan. Cover well sealed with plastic wrap and place in the frig overnight, approximately 8 hours.

In the morning, remove frosting and rolls from the frig and allow them to rest on the counter while the oven preheats to 350 degrees. Uncover and bake the rolls at 350 for 20 minutes or until golden brown with some rolls slightly pulled apart from each other. Allow rolls to cool slightly while still in the pan.

Give the frosting a stir to soften. While rolls are still quite warm, divide half the frosting into a large spoonful on each roll. Allow frosting to soften on top of the roll and then spread over the entire top of each roll. Repeat this process, encouraging the frosting to run down the sides of the rolls

These Cinnamon Rolls are their premium best while still slightly warm from the oven, but I can tell you, my family has never complained over day-old rewarmed leftovers. They're delicious! Enjoy!!